Greek Style Salad

Greek Salad is one of my favorites. It doesn’t require any fancy ingredients – you can get everything right at your grocery store and if you do a little pre-preppin’, this dish is really just “assembly only.”

I would however urge you to get a GOOD feta cheese, not the pre-crumbled or low fat versions. A nice, fresh, creamy, tangy feta can really make this salad. I find that the low-fat, pre-crumbled fetas are kind of rubbery and tasteless and really a waste of time (but hey, that’s just me).

Because I almost always cook up some chicken on the weekend for a quick lunch or dinner option, Beng and I topped our salads with some “Very Greek Grilled Chicken” (a recipe that I got from Kalyn’s Kitchen) that I made earlier in the week. This salad would also be awesome with some grilled shrimp. Adding a little protein over the top really turns this into a main course (you could also serve some pita and hummus to really take it over the top).

One last thing, when it comes to salad dressing, the classic vinaigrette is three parts oil to one part vinegar (or acid) but I prefer one part oil to two parts vinegar. It makes for an overall lighter dressing, and I don’t miss the extra oil at all. If you are used to making the classic dressing, you may find my style a little thinner, so feel free to experiment with the counts.